Star-Bulletin Features

Wednesday, May 16, 2001


Electric Kitchen

Crab dip is served on toast.

"The Electric Kitchen" airing through the second half of May features the Castle High School Food Service Class, with teacher Paul Onishi, presenting "Light and Easy Gourmet Recipes."

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is a recipe from the show. All the recipes are available at the Hawaiian Electric Co. Web site,

Hot Crab Dip on Garlic Toast

Josh Villalpando

1 8-ounce package cream cheese, softened
1 tablespoon minced garlic
1/2 cup minced onion
1/2 pound imitation crab, chopped
1-1/2 teaspoons dried tarragon leaves
3/4 cup mayonnaise
1/2 cup shredded mozzarella and cheddar cheeses
1-1/2 tablespoons Worcestershire sauce
1/4 cup chopped parsley
1-1/2 teaspoons Vietnamese hot chili sauce
Garlic toast slices

Combine cream cheese, garlic, onion, crab and tarragon. Stir until smooth and creamy. Add mayonnaise, cheeses, Worcestershire sauce, parsley and chili sauce; mix well. Chill at least 30 minutes. Spread crab mixture on garlic toast and place under broiler to lightly brown the top. Serves 8 to 10 as an appetizer.

Vegetarian Sesame Pastry Pockets

Student Vishnu Om

2 tablespoons salad oil
1 tablespoon minced garlic
1 cup diced fried tofu
1 cup shredded bamboo shoots, chopped
1 cup soaked and diced shiitake mushrooms
1 cup chopped water chestnuts
1/4 cup hoisin
1-1/2 tablespoons oyster sauce
1-1/2 teaspoons light soy sauce
1-1/2 tablespoons hot bean paste
1-1/2 teaspoons brown sugar
1/2 teaspoon sesame oil
1/2 cup minced green onion
6 pieces Chinese sesame pastry (shao bing)

Preheat oven to 350 degrees.

Heat the salad oil and garlic. Add tofu, bamboo shoots, mushrooms and water chestnuts; stir-fry 3 to 4 minutes.

Combine hoisin sauce, oyster and soy sauces, bean paste, brown sugar and sesame oil; add to wok and stir-fry 3 more minutes. Remove from heat and stir in green onion; cool.

Place pastry pieces on an ungreased baking sheet and bake 10 minutes. Halve each pastry and separate layers to make a pocket. Fill with stir-fry mixture. Serves 8 to 10 as an appetizer.

Nutritional information unavailable.

Do It Electric
Click for online
calendars and events.

E-mail to Features Editor

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Do It Electric!]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]

© 2001 Honolulu Star-Bulletin